Sambar Daal

INGREDIENTS
1 cup Soaked Pigeon Pea
For sambar masala:
1 tbsp Split Black Lentils
1tbsp Fenugreek Seeds
1 tbsp Split Bengal Gram
2 ½ tbsp Coriander Seeds
4 Dry Red Chilli
For gravy
½ cup Chopped Bottle Guard
½ cup Chopped Onion
½ cup Chopped Brinjal
½ cup Chopped Pumpkin
6 – 7 Drumsticks
As required Water
1 ½ tbsp Grated Coconut
To taste Salt
½ tsp Turmeric Powder
2- 3tsp Tamarind Pulp
For Tadka
2-3 tbsp coconut Oil
1 tsp Mustard Seed
2 Dry Red Chilli
5-6 Curry Leaves
½ tsp Asafetida
For Serving
Rice
For Plating
Banana Leaf

PROCESS
• Take a pan, add the soaked pigeon pie for boiling.
• Take another pan for sambar masala, add Split black lentils, Fenugreek seeds, Split Bengal gram, coriander seeds and dry red chilli.
• Add chopped bottle guard, chopped onions, chopped brinjal, chopped pumpkin, Drumsticks and little water to the dal.
• Add grated coconut and water to the sambar masala and grind it to a paste.
• Add the grinded paste, salt, turmeric powder and tamarind pulp to the dal.
• For tadka: In a pan add coconut oil for heating, mustard seeds, dry red chilli,curry leaves and Asafoetida.